Arrowroot Chocolate Churros with Rice Flour
These churros are crispy on the outside, and moist on the inside. This recipe uses arrowroot, but it can easily be replaced with other vegetable powders. For dusting, consider substituting with ground cinnamon, cardamom, or cocoa powder.
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Rice flour does not absorb as much oil as the wheat-based flour. Thus, it gives the crispy texture, ideal for deep frying. The texture will remain crunchy for a long time!
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All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
Approximately 2 dozen pieces
Ingredients
| 2 cups (450ml) | water |
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| 2⅓ tablespoons (30g) | sugar |
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| 2 pinches | salt |
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| ¼ cup (60g) | butter |
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| 1½ cups (260g) | rice flour |
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| 2¼ teaspoons (10g) | baking powder |
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| 1½ tablespoons (12g) | arrowroot powder |
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| 2 | eggs |
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| 1 tablespoon (6g) | unsweetened cocoa powder |
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| Oil for frying | |
| Granulated sugar for dusting | |
| Extra arrowroot powder for dusting | |
Directions
In a saucepan, heat water, sugar, salt, and butter. When boiled, transfer the hot liquid into a mixing bowl. Add rice flour, baking powder, and arrowroot powder. Mix well.
Beat the eggs and gradually combine into the dough. Divide the dough into 3 portions. Transfer the first 1/3 of the arrowroot dough into a piping bag fitted with a tip.
Combine the cocoa powder into the remaining 2/3 of the dough. Transfer the cocoa dough into another piping bag fitted with a round star tip.
On a parchment paper, make 5 inch (12cm) length churro-sandwiches by piping the cocoa dough on top and bottom layers, and the arrowroot dough in between.
Cut the parchment paper large enough to fit each churro-sandwich.
Fry them in the 320°F (160°C) oil, 3-4 minutes per side or until the middle dough turns golden brown. Remove the parchment paper when it separates from the dough.
Transfer to paper towels briefly, then dust with sugar and arrowroot mixture (10:3 ratio). Serve immediately.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.